Breton beans is one of the all time favourites of Polish families. My grandma used to cook the most delicious one I have ever tried. Although bacon and sausages are important ingredients of the dish, I prepare it with no animal ingredients whatsoever. Breton beans is very filling, especially when served with bread. |
You need:
250g dry cannellini beans, soaked overninght before cooking
1 big onion, finely chopped
3-4 garlic cloves, finely chopped or mashed
500ml passata
vegetable oil
2 bay leaves
2-3 tablespoons dried herbs (marjoram, oregano, thyme)
1 teaspoon ot paprika powder
salt and pepper to taste
250g dry cannellini beans, soaked overninght before cooking
1 big onion, finely chopped
3-4 garlic cloves, finely chopped or mashed
500ml passata
vegetable oil
2 bay leaves
2-3 tablespoons dried herbs (marjoram, oregano, thyme)
1 teaspoon ot paprika powder
salt and pepper to taste
Method:
- Rinse the beans, add to a large saucepan, cover with fresh water. Cook until tender and drain.
- In a frying pan heat up the oil. Add the onion and garlic and sauté for 2-3 minutes. Add passata and dried herbs, paprika, bay leaves, salt and pepper. Cover the frying pan and cook for 5 minutes.
- Add the beans and vegetable stock. Remove the lid and cook for further 5 minutes.
- Taste for flavour and adjust seasoning as required.
- Serve hot.